4 shallots, quartered
1 large onion, cut into large dice
3 garlic cloves, roughly chopped
1 bunch cilantro, leaves picked
1 bunch parsley, leaves picked
6 bay leaves
12 black peppercorns
1 tablespoon dry oregano
1 cup white vinegar
4 cups salad oil
2 boneless chicken thighs, skin on
2 chicken legs, skin on
2 chicken breasts with frenched wing bone, skin on
Puree shallots, onions, garlic, cilantro, parsley, bay leaves, peppercorns, and oregano with the white vinegar. Add oil, but do not puree, just mix. Season, to taste, with salt. Pour over chicken and marinate overnight in the refrigerator. Grill for approximately 8 minutes on each side.
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